MAKE THE FILLING: Beat cream cheese, peanut butter and milk until creamy. Add powdered sugar gradually. Stop mixer and fold in Cool Whip. Pour the mixture into the cooled pie shells. Place in freezer for two to three hours.

MAKE THE TOPPING: Melt chocolate in a bowl in a microwave for 1-2minutes, until thin. Place dollops of Cool Whip all over each pie. Drizzle with chocolate and sprinkle with peanuts. Return to freezer until you're ready to serve it.

Note: Let sit at room temperature about 15 minutes before serving for ease of cutting. These pies can be kept in the refrigerator but are better frozen.